In our never ending quest to bring you easy to make, succulent recipes we scour the web, and consult countless cookbooks in order to find the hidden and not so hidden pearls. Following is a recipe we adapted from 1 Ground Beef, 100 Recipes by Linda Doeser:

Beef with Scrambled Eggs

Serves 6

Ingredients

6 tablespoons margarine

1 onion, sliced

1 garlic clove, finely chopped

1 pound 2 ounces ground beef

2 tomatoes peeled and sliced

1 small red bell pepper, seeded and diced

1 tablespoon Balsamic vinegar (OR you can make your own vegetarian Worcestershire sauce)**

1 tablespoon chopped fresh parsley, plus extra to garnish

salt and pepper to taste

toast with margarine to serve

Directions

Melt the margarine in a large pan. Add the onion and garlic and cook over low heat, stirring occasionally for 5 minute, until softened. Add the ground beef, increase the heat to medium and cook, stirring frequently and breaking it up with a wooden spoon, for 8 to 10 minutes, until evenly browned.

Add the tomatoes and bell peppers, reduce the heat and simmer, stirring occasionally for 15 minute, until the meat and vegetables are tender. Stir in the Balsamic vinegar or the vegetarian Worcestershire sauce and parsley; season to taste with salt and pepper.

Lightly beat the eggs in a bowl and season to taste with salt and peppe. Add the eggs to the pan and coo, stirring for a few minutes until lightly scrambled.